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When life gives you lemons, make lemon squares 🍋 Lemons are not a common sight in Cambodia. Limes yes, but I have never seen people selling lemons on local markets. This is kinda funny if you think about the fact that lemons originally are thought to come from Asia, more specifically north-western India.

Recently, however, my local organic veggie and fruit shop in Kampot started selling them. Though we have a lime tree in the garden, I still prefer the taste of lemons.

We planted a lemon bush in the garden a few months ago. Although it is growing quite fast, I think it will take a while before it will bear fruit. Probably we will not see any of its fruits before we leave the country in a few months.

Though with the war currently going on in Russia and Ukraine, we might extend our stay in Asia a little longer before moving to Portugal. My heart goes out to all the people there. Let’s hope this madness will not take too long. After the whole world being on pause due to covid, we deserve to be free and happy again.

I can not imagine how scary it must be to live in Ukraine or Russia right now. Silently I also fear for the safety of my parents and my brother and his family as they live in Brussels close to the UN and NATO headquarters.

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GLUTEN-FREE LEMON SQUARES

Lemons are packed with vitamin C, fiber, folate, potassium, flavonoids, and various beneficial plant compounds such as limonins.

Combined with the other ingredients I used, these delicious squares will provide you with plenty of energy and plant nutrients to boost health and curb your sweet tooth.

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INGREDIENTS (makes about 15 squares)

I used a 20x27cm oven-safe pan to make the squares. But you can use whatever shape you have available.

For the crust

1 cup raw almonds
1 cup certified gluten-free rolled oats
2 tbsp chia seeds
5 tbsp water
1 tbsp maple syrup
½ tsp Himalayan pink salt

For the lemon filling

2 cup cashew nuts, soaked
Juice of 3 organic lemons (½ cup)
Zest of 1 organic lemon
¼ cup + 3 tbsp maple syrup
2 tbsp cornstarch
⅛ tsp turmeric powder (for extra yellow color)
¼ tsp Himalayan pink salt
Desiccated coconut (topping)

INSTRUCTIONS

For the crust

Preheat oven to 175C or 350F.

In a small bowl, mix chia seeds, water, and maple syrup. Let sit for a few minutes.

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Add all remaining crust ingredients to a blender and blend on low until a very fine powder.

Add the chia mix and pulse until the dough comes together.

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Line the baking pan with parchment paper and press the dough firmly into the pan in an even layer. Bake in a preheated oven for 10 minutes. The edges will start to brown.

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For the lemon filling

While the crust is in the oven, blend all filling ingredients until thick and creamy.

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Using a spatula, add the filling in an even layer on top of the prebaked crust.

Pop back into to oven and bake for another 15-18 minutes.

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Allow to cool. Top with desiccated coconut and cut into squares.

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Enjoy with a cup of herbal tea. They are firm enough to take with you for a quick snack while on the road or going to work. Leftovers can be stored in the fridge.

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